• 4 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Heat oven to 350 degrees F. Stand roast on one end. To make an opening for the fruit, insert a long knife with a 1-inch-wide blade through center of roast.* Remove the knife and, alternating apricots and plums, stuff and pack fruit in the opening.

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  • In bowl combine mustard, garlic powder, and pepper; rub meat all over with mustard mixture.

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  • Place vegetables in 13x9x2-inch baking pan; place roast on vegetables. Pour wine over roast. Add 2 tablespoons water to pan.

Instructions Checklist
  • Roast, uncovered, 80 to 90 minutes or until instant-read thermometer inserted in meat (not touching fruit) registers 150 degrees F. Transfer roast to warm platter. Reserve vegetables for another use. Cover roast with foil; let stand 15 minutes. Meat temperature after standing should reach 160 degrees F. To serve, slice roast and sprinkle herbs. Makes 8 servings.

*

If necessary, cut an opening in each side, stuff half the fruit from each side.

Nutrition Facts

359 calories; 16 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 75 mg cholesterol; 251 mg sodium. 690 mg potassium; 17 g carbohydrates; 2 g fiber; 9 g sugar; 26 g protein; 0 g trans fatty acid; 2770 IU vitamin a; 2 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2